Triangles that pack a punch
These puff pastry triangles filled with spiced lamb and served with cooling mint yoghurt are bold, fragrant, and immensely satisfying. They’re the kind of appetiser that takes inspiration from Middle Eastern pastries and adapts them into something flaky, golden, and very moreish.
Why lamb and mint work so well
Lamb has a natural richness that loves spice, while mint yoghurt provides freshness and balance. Together, they create a contrast that keeps you reaching for another triangle. They’ve become as essential in my spread as my mushroom and thyme cups or my tapenade parmesan palmiers.
When to serve them
I bring these out for sharing platters, as they sit perfectly beside olives, flatbreads, and dips. They’re also excellent for casual suppers with salad. They’ve earned their place alongside my ham, mustard and cheddar pockets and my smoked salmon cups as reliable crowd-pleasers. If you’re after inspiration, head to 20 crispy puff pastry appetisers that are incredibly easy. You might also enjoy my blue cheese and pear pinwheels for another recipe that balances richness with freshness.
Ingredients (makes 12 triangles)
- 1 sheet ready-rolled puff pastry (320g)
- 200g lamb mince
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 small carrot, grated
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp paprika
- 1 tbsp tomato purée
- 1 egg, beaten (for glazing)
- Salt and black pepper
For the mint yoghurt:
- 150g Greek yoghurt
- 1 tbsp fresh mint, finely chopped
- Juice of ½ lemon
- Pinch of salt
Ingredient notes
Choose lamb mince with around 15–20% fat; it keeps the filling juicy. Leaner mince can taste dry once baked. Mint yoghurt should be made with thick Greek yoghurt so it doesn’t run. Fresh mint gives better flavour than dried.
Equipment needed
A frying pan for cooking the filling is essential. High heat helps brown the lamb properly before adding spices. A sharp knife makes neat diagonal cuts to form even triangles from pastry squares.
Instructions
Preheat oven to 200°C (fan 180°C). Line a baking tray with parchment.
Heat olive oil in a pan. Add onion, garlic, and carrot, cooking until soft. Stir in lamb mince, breaking it up, and cook until browned. Add cumin, cinnamon, paprika, tomato purée, salt, and pepper. Simmer for 5 minutes until mixture thickens. Cool slightly.
Unroll puff pastry and cut into 12 squares. Place a spoonful of lamb filling in the centre of each. Fold into triangles and seal edges with a fork. Brush tops with beaten egg.
Bake for 18–20 minutes until golden. Meanwhile, mix yoghurt, mint, lemon juice, and salt to make the dip. Serve triangles warm with yoghurt.
Cooking techniques explained
Browning lamb well is crucial. It develops flavour and prevents the filling from tasting flat. Don’t rush this step. Cooling the filling before sealing prevents melted fat from soaking into the pastry, ensuring it puffs properly.
What to serve with spiced lamb triangles
They’re excellent as part of a mezze board with olives, flatbreads, and hummus. The mint yoghurt dip ties everything together. For a main meal, pair them with tabbouleh or a crisp salad of cucumber and tomato. The freshness balances the rich filling.
Wine and beer pairings
A Syrah pairs beautifully, its peppery spice echoing the cumin and cinnamon. A Grenache with fruit-forward notes also works. For beer, a pale ale complements the spices, while a dark lager provides roasted depth.
Frequently asked questions
Can I use beef mince instead?
Yes, but it won’t have the same richness as lamb. Add extra cumin to boost flavour.
Can I freeze lamb triangles?
Yes, freeze unbaked and cook from frozen, adding a few minutes.
Do I have to serve with yoghurt?
No, but the dip balances the filling. Hummus or tahini sauce also work.
Why did my triangles open up?
The pastry may not have been sealed firmly. Press edges with a fork and brush with egg wash.
Can I make them vegetarian?
Yes, swap lamb for lentils and add extra carrot with spices.
Tips for success with lamb pastry triangles
Seal edges carefully to stop filling escaping. A fork press and egg wash both help. Don’t overload triangles — a modest spoonful of filling gives a better pastry-to-filling ratio. Add chopped apricots or raisins to the filling for a sweet-savoury Moroccan twist. Swap mint yoghurt for tzatziki if you prefer a garlicky dip.
Storage and reheating for lamb puff pastry triangles
Store in the fridge for up to three days. Reheat in a hot oven for 6–7 minutes until crisp and piping hot.
Puff Pastry Triangles with Spiced Lamb and Mint Yoghurt
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 200 g lamb mince
- 1 small onion finely chopped
- 1 garlic clove minced
- 1 small carrot grated
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp paprika
- 1 tbsp tomato purée
- 1 egg beaten (for glazing)
- Salt and black pepper
For the mint yoghurt:
- 150 g Greek yoghurt
- 1 tbsp fresh mint finely chopped
- Juice of ½ lemon
- Pinch of salt
Instructions
- Preheat oven to 200°C (fan 180°C). Line a baking tray with parchment.
- Heat olive oil in a pan. Add onion, garlic, and carrot, cooking until soft. Stir in lamb mince, breaking it up, and cook until browned. Add cumin, cinnamon, paprika, tomato purée, salt, and pepper. Simmer for 5 minutes until mixture thickens. Cool slightly.
- Unroll puff pastry and cut into 12 squares. Place a spoonful of lamb filling in the centre of each. Fold into triangles and seal edges with a fork. Brush tops with beaten egg.
- Bake for 18–20 minutes until golden. Meanwhile, mix yoghurt, mint, lemon juice, and salt to make the dip. Serve triangles warm with yoghurt.